WINNER: PLATINUM AWARDAUSTRALIAN INTERNATIONAL OLIVE AWARDS WINNER: BEST OLIVE OIL IN VICTORIA 2025AUSTRALIAN INTERNATIONAL OLIVE AWARDS

FORTE 559 - Bellarine Peninsula

4 reviews

FORTE 559 - Bellarine Peninsula

$60.00

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559 Polyphenols · mg/kg

This oil

High Polyphenol Minimum (250>)

Variety Corregiola

Region Bellarine Peninsula

Harvest May 8, 2026

559 mg/kgLab-tested polyphenols

Spray freeNo synthetic herbicides or pesticides

Dryland grownRain-fed only

Single varietyCorregiola, picked May 2026

Award-winning growerBest EVOO in Victoria, AIOA 2025

The Wild One.

Bright, vibrant and instantly expressive. Freshness up front, followed by the unmistakable peppery bite of an early harvest olive oil.

Forte 559 is crafted exclusively from Corregiola olives grown in a small grove nestled between Swan Bay and Port Phillip Bay on Victoria's Bellarine Peninsula. The grove sits within a landscape that has been thoughtfully regenerated, with native trees and grasses restored throughout the property and the creek along its northern boundary returned to its natural state.

Sustainably Grown:

The trees are dryland grown, relying entirely on seasonal rainfall, and are farmed without synthetic fertilisers, herbicides or pesticides. The result is an oil that reflects not only the resilience of the Corregiola variety, but also the character of a healthy, living ecosystem.

Demystifying the reported

Health Benefits of Polyphenols

559 mg/kg total

Oleocanthal The peppery catch

The compound behind the sting at the back of your throat. The 2005 study that identified it also found it inhibited COX enzymes, the same target as ibuprofen, in laboratory tests.

Oleacein Oleocanthal's cousin

A close chemical relative of oleocanthal, and one of the most abundant polyphenols in many extra virgin oils. Studied in laboratory research for its antioxidant activity.

Oleuropein The bitterness

The main polyphenol in green olives and a big part of their bitterness. In the oil it's present in broken-down forms that belong to the hydroxytyrosol family.

Hydroxytyrosol Behind the scenes

The EU's food regulator has approved one health claim for olive oil polyphenols, based on hydroxytyrosol and its relatives, for oils lab-tested to contain enough of them: they contribute to the protection of blood lipids from oxidative stress.

Tyrosol Quietly

A milder relative of hydroxytyrosol. It's counted in the same group as hydroxytyrosol in the EU claim above.

Summaries of published research, not claims about what this oil will do for you. Sources: Beauchamp et al., Nature 2005 · EU Regulation 432/2012 · Phenolics & sensory properties review

Tasting notes

In your glass

Single-variety Corregiola from a dryland grove between Swan Bay and Port Phillip Bay. Picked 8 May 2026.

Aromas

Strong green, herbaceous aromas.

On the palate

Bright, vibrant and instantly expressive, with freshness up front.

The finish

The unmistakable peppery bite of an early-harvest oil.

Try it with

Radicchio and rocket, sourdough, ripe tomatoes, grilled steak.

Fruit Bitter Pepper

May 31, 2028

EVOO of Choice for Victoria's Finest

Mortadeli The Arborist Totti's RACV Torquay In the SkiesLorne Tipo 00 Osteria Ilaria The Source Bulk FoodsGeelong

Every harvest tested

Every result shared.

Each batch is independently tested before it's bottled. These are the numbers for the oil on this page — nothing rounded up, nothing left out.

Certificate of analysis
Test	Result	EVOO limit	Status
Total polyphenols Natural antioxidants behind the bitterness and peppery finish.	559 mg/kg	—
Free fatty acids Reflects fruit condition and time to mill. Lower is better.	0.19 % oleic acid	≤ 0.8	Pass
Peroxide value An early marker of oxidation. Lower is fresher.	4.4 meq O₂/kg	≤ 20	Pass

Limits are the extra virgin olive oil maximums/minimums set by Australian Standard AS 5264-2011.

Tuned for max bite, complexity and benefit, not a crowded ingredient list.

Every batch of GRO Forte is built around naturally high‑polyphenol fruit, picked early and pressed fast. Those compounds drive the pepper and complexity you taste – and the extra benefits you’re chasing from a serious olive oil.

We don’t guess. Each release of Forte is lab‑tested for polyphenols, freshness and quality, so you know exactly what you’re pouring. It’s our way of backing up the burn in your throat with numbers on paper.

Forte isn’t a recipe, it’s a harvest. One ingredient, pushed as far as it will go: local olives, picked hard and early, then left to speak for themselves.